One pot, zero fuss, INFINITE flavor. Get the recipes for these ten one-pot (or pan) wonders, then take the quiz to find out which is perfect for you.

Your to-do list is a mile long, the dog needs to be walked, car pooling needs to happen, and dinner? Haven’t even thought about it. We’ve been there. Weget it. On the days when free time is not your friend and you think there’s no way I could cook dinner tonight, remember these 10 one-pot meals. Remember that it’s possible to whip up a hearty, delicious, and simple meal without slaving over a Jenga stack of dirty dishes afterwards. So whatever you do, don’t kiss your pots and pans goodbye. YOU GOT THIS.

Pasta night just got so easy, it’s ridiculous. Everything in this recipe (and we really mean everything) comes together in a single pan. And since the orzo is cooked risotto-style, with the minimal amount of water it needs to get al dente, you don’t even have to drain it. The only thing that’s not minimal? Flavor.

Keep your eyes peeled! This stunner is on the Classic and Family menus the week of 1/6-1/12, and you can select it today.

Just when we thought pasta night couldn’t get any better, our chefs doubled down on the spinach. This nutritious green can be found in the ravioli AND fresh in the gratin. But we have a feeling you’ll be too busy devouring the panko breadcrumbs and creamy Parmesan to notice.

It doesn’t matter if the weather’s hot or cold where you are—it’s chili season! In this version, we’re keeping things simmering with ground pork, kidney beans, poblano peppers, and our special Mexican spice blend, which has just the tiniest bit of heat. It’s on the Family menu the week of 1/13 – 1/19, but feel free to snag a sneak peek at the recipe here.

Give the dishwasher a break tonight: all you need to put this recipe together is a pot and a couple of utensils for stirring and chopping. Loaded with cheesy tortelloni, slices of sweet sausage, tender spinach leaves, and a tomato-y broth, the soup brims and bubbles with plenty of filling, Italian-inspired flavors.

If you think you have to spend hours by the barbecue pit to make pulled pork, think again. We’ve done the slow cooking for you—all you need to do is add some sauce and voilà! These babies are done. In addition to the smoky and sweet flavors on the meat, there are crisp and crunchy quick-pickled cucumbers and a creamy cabbage and carrot slaw.

What’s sweet and nice with a little bit of spice? These tacos! Filled with beef tossed in our blend of warm, earthy spices and topped with a fruity pineapple salsa, they’ve got a perfectly pleasant personality with just a little bit of a wild streak. But the best part? They’re on the Family menu the week of 1/20 – 1/26. Get excited by checking out the recipe here.

Patatas bravas is one of Spain’s most beloved late-night snacks, and we totally understand why. It consists of crispy fried potatoes drizzled with a warm and lightly spiced aioli sauce (are you drooling yet?). We’ve added artichokes, tomatoes, and arugula to give it some veg-focused, dinner-friendly flair.

Udon noodles lend themselves naturally to stir-frys. Because they’re thick and chewy, they do a great job of soaking up the sauce (here, that’s a mix of hoisin and soy). All that’s needed to make a recipe like this complete is a mix of veggies and a hearty protein; we’re providing you with crisp green beans, a crunchy carrot, and perfectly plump shrimp. Take a peek at the recipe, which is on the Classic menu this week.

If you’re whipping this up in the next few days, snap a photo and share it with #HelloFreshPics so we can admire your delicious work!

Mexican night just got a one-pan makeover with this super simple, build-your-own fajita recipe. Just set everything out buffet-style and let everyone assemble their own just the way they like it. Talk about a win-win! Get the recipe, which is on the Classic menu this week, here.

Order this one? You’re deliciously ahead of the one-pot game. Get excited for that first bite and remember to share your masterpiece with #HelloFreshPics!

Well, you can mash some beans and you can give them a cheesy twist. But we’re telling you: you ain’t never had quesadillas quite like this. They’re stuffed with bell peppers, too, and seasoned in a way that’s garlicky and bold—basically all the wholesome goodness you can fit in a tortilla fold. Add a zingy lime- and honey-dressed salad on the side and this recipe — which is on the Veggie menu this week – is guaranteed to take your taste buds for a thrilling ride. So if this stunner is in your box, get pumped!